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Topic: a 2-sided peel? (Read 1134 times)

Does it make sense to use one side of the peel to put dough in the oven and the other to remove, cut and serve it? This way the 1st side stays pristine leaving all the marks for side 2. I'm a noob (as is obvious) but it seems to me that it's really important to have a slippery side for getting the dough off since there's less margin of error. Removing the pizza could be helped by a pair of tongs.

There are some people who do what you propose. In such a case, the key is remembering which side of the peel is which. Otherwise you may end up having to do some sanding to remove scratches, nicks and the like. Plus remove dried on pizza sauce and food stains. I agree with scott123. A pizza pan, or even a cutting board, is a better option.